Dromedary milk fat: Thermal and structural properties 1. Crystalline forms obtained by slow cooling

Lait

Volumn 84, Issue 4, 2004, Pages 399-416

  Karray, Nadia ^a   Lopez, Christelle ^b   Lesieur, Pierre ^c,d   Ollivon, Michel ^e  

^a UNIVERSITY OF SFAX   (Tunisia)

^b AGROCAMPUS OUEST   (France)

^c UNIVERSITÉ PARIS SACLAY   (France)

^d UNIVERSITÉ DE LORRAINE   (France)

^e UNIV PARIS SUD   (France)

Author keywords

Differential scanning calorimetry; Epitaxy; Polymorphism; Solid fat content; X ray diffraction

Indexed keywords

ANNEALING; COOLING; CRYSTALLINE MATERIALS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; EPITAXIAL GROWTH; FOOD PRODUCTS; GLOBAL WARMING; MELTING; THERMOANALYSIS; X RAY DIFFRACTION;

ANHYDROUS DROMEDARY MILK FAT (ADMF); DROMEDARY MILK FATS; STRUCTURAL PROPERTIES; TRIACYLGLYCEROLS (TG);

DAIRY PRODUCTS;

BOVINAE; CAMELIDAE; CAMELUS DROMEDARIUS; MAMMALIA;

EID: 3242721270     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2004014     Document Type: Article

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